Creamy Vegan Alfredo (Gluten-Free)

Creamy Vegan Alfredo (GF)! 5 ingredients and NO yeast flakes make this a simple and pleasing prep. Luscious, velvety texture and ultra-creamy taste combine to make an opulent, dairy-free version of this Italian classic.

Vegan (GF) Alfredo Plated

Italy has produced some of the greatest geniuses of all time: Antonio Vivaldi, Leonardo Da Vinci, Galileo Galilei, Alfredo di Lello. Wait, you say you’ve never heard of Alfredo? Ah, but you have! Where would the world be without Alfredo di Lello? Alfredoless–a depressing proposition. A Roman restaurateur and culinary pioneer from the early 1900’s who fatefully combined a handful of ingredients to create a recipe that would transcend many cultures and generations.

Vegan Alfredo Raw Ingredients

Until now, I have never attempted to make a vegan Alfredo. I won’t re-create classic dishes unless I am confident that they will taste and feel equally as delicious as the original. What’s the point? I eat a primarily plant-based diet for many reasons, not the least of which it is much healthier than one filled with fatty animal products. But I must admit there are times that I long for certain dishes from my pre plant-based diet days. (Say that 5 times really fast!) I have favorites from the old days that I would love to indulge in with great regularity and experience no guilt or health consequences. Who wouldn’t? So with some determination and a hungry belly I figured it out!

Vegan Alfredo Garlic Prepared for Roasting

Nutritional yeast is a common cheese substitute in many vegan dishes. It works great in dishes that have a lot of strong flavors competing with one another. However, if I was going to recreate the consummate Alfredo with its delicate, creamy flavor I knew that nutritional yeast could not be invited to the party. Cauliflower though, when steamed and blended, becomes significantly milder and smoother than one might expect. Add some fresh roasted garlic to the equation and the flavor becomes quite balanced. Throw some cashews and cashew milk into the mix and the taste and texture are both fully developed to a delicate creamy and smooth saucy delight!

Vegan Alfredo Cauliflower Prepared for Steaming

Vegan Alfredo Sauce

There are so many things that make this recipe over-the-top awesome. I can indulge in my desire for a yummy, creamy sauce any time I want, and the best part is that I am treating my body to a nutrient explosion every time I do. Cauliflower is an amazing source of vitamin C and many other nutrients. You can get a full explanation of all that cauliflower has to offer in my Cauliflower “Egg” Salad post. The garlic, olive oil and cashews provide antioxidants, healthy fats, plant protein and many other vitamins and minerals.

Vegan Alfredo Plated

This sauce is extremely flexible and highly customizable. It can be used for many dishes such as a white sauce for white pizza or served over vegetables, just to name a couple. You can make the sauce as thick or thin as you prefer simply by adding more cashew milk. The delicate flavor will graciously accept the addition of other spices should you decide you are feeling more zesty. Since the Alfredo is dairy-free it keeps beautifully in the refrigerator for at least seven days. It will also reheat on the stove top or in the microwave without the usual separation of fats that is typical of most dairy based sauces. It’s perfect!!

Vegan Alfredo Plated with Corn

I hope you find this recipe as rewarding as I have. I look forward to all the many ways I can include this in my dinners. Enjoy!

Creamy Vegan Alfredo (GF) 5 ingredients and NO yeast flakes make this a simple and pleasing prep. Luscious, velvety texture and ultra-creamy taste combine to make an opulent, dairy-free version of this Italian classic.

Ingredients

1 fresh bulb garlic (roasted)

1 tablespoon olive oil

1/2 medium / large head cauliflower (steamed)

1/2 cup raw cashews (softened)

3 or 4 tablespoons cashew milk (more or less for desired level of consistency)

1/4 teaspoon finely ground sea salt (more or less to taste)

1/8 teaspoon finely ground black pepper (more or less to taste)

fresh lemon juice (optional)

Instructions

1) *Roasting Garlic* Preheat oven to 400 degrees Fahrenheit. I use my toaster oven for roasting garlic but a regular oven can be used too. Slice off top of garlic bulb to remove the tips of all garlic cloves (approx. 1/5 of bulb). Slowly drizzle olive oil onto remaining 4/5 of garlic bulb so that olive oil sinks into the cloves. More olive oil can be used if garlic still appears dry. Tightly wrap olive oil soaked garlic bulb in aluminum foil to prevent drying out when roasting. Place on baking sheet and roast for 35-40 minutes. Remove from oven and open. Allow to cool enough to handle with bare hands.

2) While garlic is roasting cut cauliflower into florets. Place in steamer and steam until soft and very fork tender (approx. 25 minutes).

3) While cauliflower and garlic are cooking, place 1/2 cup of raw cashews in 1 cup of water and microwave on high for 2 minutes. Or on stove top, bring cashews and water to a boil then remove from heat. Either way let soak for 10-15 minutes (longer if they do not appear swollen and very soft). Drain and set on paper towel to dry. If you plan to serve this sauce over pasta this is a good time to start your water on the stove top.

4) Remove cauliflower from steamer and place in Vitamix or high-speed blender. When cooled enough to touch, remove at least 1/2 of the garlic cloves and place in the blender as well (the cloves will pop right out of the bulb). Pulse a few times to break into smaller pieces then blend at high speed until smooth. At this point taste a fingertip amount to determine how much more garlic you want to add. Add cashews, cashew milk, salt and pepper and blend until smooth. This may take a couple of minutes. If your blender is struggling you may add a little more cashew milk. Once mixture is smooth and creamy, taste for salt and pepper additions (I like mine salty so I use at least 1/2 tsp. salt). If sauce is thicker than you prefer, you may add more cashew milk 2 tsps. at a time. You may also need to add more salt and pepper if you add more than a couple additional teaspoons of cashew milk. Additionally, if you prefer your Alfredo sauce with a little tang you can add a couple teaspoons of fresh lemon juice to taste.

Notes

The cook time for the roasting of the garlic and the steaming of the cauliflower can be simultaneous.

Stores up to seven days in the refrigerator, and reheats easily on the stove top or microwave without separation!

Serving Options Can be served traditionally over gluten-free fettuccine or other pasta. Also, makes a great sauce served over vegetables or on a white pizza!

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Comments

This was great! A little went a very long way, and the flavor was spot-on roasted garlic alfredo on my pasta. I used half one night and the rest a week later, and it stayed good in the fridge that whole time.

Hi Ree, I have not tried freezing the sauce yet but that’s a great idea for a quick meal. I think if it is sealed well, so that no moisture gets in, it should freeze well for a week or two. If you try it please let me know how it goes 🙂

Hi Haylee! I have not tried this myself, but I know that some people will substitute macadamia nuts (1:1) for cashews when they are using cashews to reproduce the creaminess of dairy products. Let me know how it goes if you decide to try it! I hope this helps 🙂